Description
Delicious and easy-to-make red velvet cupcakes topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
Notes
- For a richer flavor, consider adding a teaspoon of almond extract to the frosting.
- You can also sprinkle some cocoa powder or chocolate shavings on top for added decoration.
- If you want to make mini cupcakes, reduce the baking time to about 12-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 30g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg